Slower espressos will generally have a heavier body and more sweetness. Quicker espressos will generally have a lighter body and higher acidity. A very large majority of those will be somewhere between 25 and 32 seconds. The vast majority of espressos made in today’s coffeehouses will have a time somewhere between 22 and 40 seconds. The structure of this system, and the way I think about its components, is always in the same order. You need contact time to extract flavour to bring out the sweetness and complexity of a coffee.Īs you’ve read in my last two posts on Dose and Yield, I have a system for espresso recipes. You might have a 20g dose and a 50g yield, but if it’s coming out in 10 seconds, your espresso probably won’t taste so great. Time is the least important variable in any espresso recipe, but it can still make or break an espresso. It’s measured in seconds, starting when the pump starts, and ending when the pump stops. Time is the last component of our 3-ingredient espresso recipe.
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